Coulibiac

Name: Coulibiac (Kulebiak)
Cuisine: Polish
Ingredients: salt, pepper; salt, pepper; 1 egg white; oregano, bay leaf, caraway; 2 hardboiled eggs; oregano, bay leaf, caraway; oregano, bay leaf, caraway; 1 packet active dry yeast (¼ oz/7 g); 1 tsp (5 g) sugar; 3 cups (330 g) flour; 1 egg yolk; 2 tbsp butter; ½ cup (125 ml) milk; 1 egg; 1 oz (28 g) dried mushrooms; 1 onion; 1 lb (500 g) sauerkraut, or ½ cabbage head; 1 lb (500 g) sauerkraut, or ½ cabbage head

Kulebiak

Preparation info

Difficulty
Medium

Appears in

Authentic Polish Cooking

By Marianna Dworak

Published 2016

About

Ingredients

Dough

3 cups (330 g) flour
1 packet active dry yeast

Europe
Poland
Main course
Eastern Europe

Method

Prepare the dough: Mix sugar with yeast and a quarter-cup of flour and stir in lukewarm milk. Set aside in a warm area to rise.
After the yeast has risen, gradually add in one egg and a lightly beaten egg yolk. Add in the rest of the flour and knead, later adding melted butter and kneading until the dough is smooth. Shape into a ball, cover with a paper towel, and